Homemade Pancake Syrup Recipe

1. 1

   Combine water, sugar, brown sugar, salt, and cream of tartar in a 1-quart stainless steel pot. Place over medium heat and stir with a fork until bubbling hard around the edges, about 5 minutes. With a damp pastry brush, wipe all around the sides of the pot to wash down any visible sugar crystals. Clip a digital thermometer to the pot and cook the amber syrup until it registers 234u00b0F, about 8 minutes.

2. 2

   stir in the baking soda with a heat-resistant spatula (the syrup will bubble vigorously), followed by the remaining portion of water. Continue cooking until the syrup returns to 234u00b0F, about 2 minutes longer. Pour into a Pyrex measuring cup to halt cooking, then stir in butter and vanilla. Cool to a safe eating temperature, about 100u00b0F, and serve. Cover leftovers as soon as possible to prevent syrup from forming a skin and refrigerate up to 3 months in an airtight container.

* Per serving · 4 servings · Values may vary.

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